Better Than Samoas Bars
Yield: 24-32 bars
1½ cups all-purpose flour
⅔ cup sugar
½ cup cocoa powder
1 cup (2 sticks) butter, softened
1 cup caramel sauce
½ cup toasted coconut*
½ cup toasted pecans (optional)*
1 cup chocolate chips
Preheat oven to 350°F. Line a 13x9-in. baking pan with aluminum foil, allowing the edges to hang over. Spray the foil with cooking spray. Set aside.
In a medium bowl, combine the first three ingredients. Cut in butter. Press into the prepared pan and bake for 20 minutes. Remove from the oven and top with caramel. Spread evenly over the crust. Sprinkle the coconut, pecans and chocolate chips over the top. Return the pan to the oven for an additional 7-8 minutes. Allow to cool completely before removing from the pan.
Lift foil out of the pan. Cut into bars. Store covered.
**To toast coconut and pecans: Preheat oven to 300°F. Place coconut or pecans on a baking sheet. Cook, stirring every few minutes, until they are toasted. Be careful and keep an eye on them so they don't burn!